Creamy Cheese Hungarian Stuffed Banana Peppers

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Here’s my go-to recipe for Hungarian stuffed banana peppers, featuring a savory mix of ground pork, rice, and traditional Hungarian seasonings, all wrapped up in tender banana peppers and cooked in a rich tomato sauce.

These stuffed peppers have become a regular at our Sunday family dinners. I always make an extra batch because everyone loves taking some home – and honestly, they taste even better the next day. Perfect for lunch leftovers, if you ask me!

What Kind of Banana Peppers Should I Use?

For stuffed banana peppers, you’ll want to look for peppers that are firm, bright yellow-green in color, and around 4-6 inches long. Fresh banana peppers come in both sweet and hot varieties – the sweet ones are more common in grocery stores and work great in this recipe, though you can use hot ones if you prefer more kick. When shopping, pick peppers that feel heavy for their size and have thick walls, as these will hold up better during cooking and be easier to stuff. Just make sure to choose ones that are similar in size so they’ll cook evenly, and avoid any peppers with soft spots or blemishes. A good tip is to look for peppers with stems still attached, as these tend to be fresher.

Options for Substitutions

This recipe can be adapted with several easy substitutions if needed:

• Banana peppers: If you can’t find banana peppers, you can use poblano peppers or even bell peppers. Just keep in mind that bell peppers will give you a much milder flavor and might need less cooking time since they’re thicker.
• Sausage: The sausage can be swapped with ground beef, turkey, or even plant-based meat alternatives. If using ground meat instead of sausage, add 1 teaspoon of Italian seasoning to make up for the missing spices.
• Cream cheese: You can substitute cream cheese with ricotta cheese or mascarpone. For a lighter version, try using Greek yogurt cream cheese, though the filling might be slightly less creamy.
• Cheddar cheese: Feel free to use any melting cheese you have on hand – Monterey Jack, Colby, or even a Mexican cheese blend would work great. Just avoid hard cheeses like Parmesan as your main cheese since they won’t give you that nice, melty texture.
• Garlic salt: You can use regular salt and garlic powder instead of garlic salt. Use about 1/4 teaspoon salt and 1/2 teaspoon garlic powder to start, then adjust to taste.

Watch Out for These Mistakes While Cooking

The biggest challenge when making stuffed banana peppers is not preparing the peppers properly – be sure to remove all seeds and membranes completely, as leaving them in can make your dish uncomfortably spicy and bitter.

Temperature control is crucial when baking these peppers – cooking them at too high heat can cause the cheese filling to separate and become greasy, so stick to a moderate 350°F and watch them closely.

A common error is undercooking the peppers, which leaves them too firm and difficult to eat – they should be tender enough to pierce easily with a fork, but not so soft that they collapse (usually about 25-30 minutes of cooking time).

For the best texture and flavor, let the cream cheese come to room temperature before mixing the filling, and consider pre-cooking the peppers for 5 minutes in boiling water if you prefer them extra tender.

What to Serve With Stuffed Banana Peppers?

These cheesy stuffed peppers make a fantastic main dish that pairs really well with simple sides that won’t overshadow their flavor. A basic white or brown rice soaks up any extra cheese that might ooze out, making it my go-to choice. For a fresh contrast to the rich, cheesy filling, try a crisp green salad with a light vinaigrette or some roasted vegetables like zucchini or carrots. If you’re serving these peppers as an appetizer instead of a main course, they’re great alongside some crusty bread or garlic knots for soaking up any extra bits of melted cheese and seasoning.

Storage Instructions

Keep Fresh: These stuffed banana peppers stay good in an airtight container in the fridge for up to 4 days. I like to place them in a single layer to keep their shape and prevent the filling from spilling out. They make great leftovers for quick lunches or easy dinners!

Freeze: You can freeze these peppers after they’re cooked and cooled completely. Place them in a freezer-safe container with parchment paper between layers and they’ll keep for up to 3 months. Just know that the peppers might be a bit softer when thawed, but the filling will still taste great.

Warm Up: To enjoy your leftover stuffed peppers, heat them in the oven at 350°F for about 15-20 minutes until they’re heated through. If you’re in a hurry, you can use the microwave, but the peppers might get a bit softer this way.

Preparation Time	15-20 minutes
Cooking Time	25-30 minutes
Total Time	40-50 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 80-90 g
• Fat: 150-160 g
• Carbohydrates: 10-15 g

Ingredients

• Banana peppers
• 1 pound cooked sausage, drained
• 8 ounces softened cream cheese
• 2 cups grated cheddar cheese
• Garlic salt and black pepper to taste

Step 1: Prepare the Oven and Banana Peppers

Begin by preheating your oven to 400 degrees Fahrenheit (200 degrees Celsius).

Next, slice your banana peppers in half lengthwise and carefully remove the seeds and membrane.

If you prefer, you can leave the stem on for a decorative touch.

Step 2: Make the Filling

In a large bowl, combine the cooked sausage, cream cheese, cheddar cheese, garlic salt, and pepper.

Mix these ingredients thoroughly until they are well blended and form a cohesive filling.

Step 3: Stuff the Peppers

Take the prepared filling and stuff it into the hollowed-out banana pepper halves, ensuring that each pepper is evenly filled.

Step 4: Bake the Stuffed Peppers

Once stuffed, place the banana peppers in a baking dish, arranging them in a single layer.

Transfer the dish to the preheated oven and bake for 25-30 minutes, or until the peppers are tender and the filling is heated through and bubbly.

Step 5: Serve and Enjoy

After baking, remove the stuffed banana peppers from the oven and let them cool slightly before serving.

Enjoy your deliciously stuffed banana peppers as a delightful appetizer or a side dish!